Name: Safed Achaari Baigan recipe by Shaheen Ali at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: White Aubergine / Brinjals - 500 gms; Any left over pickle masala - 4 tbsp ( I used from my last season's mango pickle); Onion - 2 medium chopped; Cumin - 1/2 tsp; Mustard seeds - 1/2 tsp; Ginger Paste - 1 tsp; Garlic paste - 1 tsp; Turmeric powder - 1/2 tsp; Coriander powder - 1 1/2 tsp; Red Chili powder - 1 tsp; Amchur / Mango powder - 1/2 tsp [optional]; Tomato - 1 big chopped OR Curd - 2 tbsp; Salt - as needed; Oil - 4 tbsp; Fresh Coriander - for garnish

ABOUT Safed Achaari Baigan RECIPE

White aubergine is found in various parts of Chattisgarh. I wasn't familiar to this white beauty until I myself went to shop for vegetables in a local market near to my house and was amazed to see white aubergines. Anticipation built up and I just couldn't resist myself from asking the lady vegetable seller that how it is cooked. Though she told me a very basic recipe of it which she probably makes herself, but somewhere I thought that this would taste even great when teamed up with pickled spices.

Ingredients Serving: 4

White Aubergine / Brinjals - 500 gms
Any left over pickle masala - 4 tbsp ( I used from my last season's mango pickle)
Onion - 2 medium chopped
Cumin - 1/2 tsp
Mustard seeds - 1/2 tsp
Ginger Paste - 1 tsp
Garlic paste - 1 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 1 1/2 tsp
Red Chili powder - 1 tsp
Amchur / Mango powder - 1/2 tsp [optional]
Tomato - 1 big chopped OR Curd - 2 tbsp
Salt - as needed
Oil - 4 tbsp
Fresh Coriander - for garnish

Instructions

Wash and clean aubergines and keep aside.
Heat oil in a wok and add mustard and cumin seeds in it and wait till they crackle.
Add chopped onions and saute till raw smell goes off. Now add ginger garlic paste and fry well till golden.
Now add turmeric powder, coriander powder, red chili powder and the pickle masala along with chopped tomato or curd.
Fry everything nicely till oil starts leaving from the sides. Meanwhile slit the aubergines from the middle into two but keep the joint intact. This is done so that the masala gets inside the aubergine nicely while cooking.
Add all the aubergines in the fried masala and mix well carefully such that everything incorporates well.
Add little amchur if required. If the pickle masala used is very old then you may omit adding amchur.
Mix again and add little water just to make sure the masala doesn't stick the bottom of the wok.
Add salt as per your taste and slow cook the aubergines in low flame with lid closed.
Once the aubergines soften, turn off the gas and garnish with freshly chopped coriander.
Serve hot with chapati and rice.

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